Posts Tagged ‘tomato salad’

Grilling out is a sign of independence. Humans. Fire. Meat. Electricity optional. Maybe that’s why it’s so popular to have a cookout on the 4th of July. Maybe it’s because this style of cooking was very popular during the early years of the USA, as it’s easy to feed a large crowd. Whatever the reason, it’s a great idea. And since I’m still in the honeymoon period with my Big Green Egg, I’ve been giving it a workout this holiday weekend.

Today’s meal was the epitome of simplicity and was heavenly delicious. I formed burger patties (no filling or binder) out of some dry aged beef I picked up from my local farmer last month and used the rub from Sarah Fragoso’s Everyday Paleo
(a great cookbook and her website is also great, btw). I cut some red onions, rubbed them with olive oil and salt and pepper and skewered them on metal skewers (no more charred wooden skewers for me). Finally, I made a simple tomato salad (recipe below).

Everyday Paleo burger, KKF tomato salad, grilled red onions and a few of Bubbie's pickles for good measure!

The burgers were unbelievably delicious and moist. I’m going to do them this way from now on, whether it’s with Sarah’s rub or with another seasoning. I always thought hamburger mix had to have egg and/or breadcrumbs…forget about it. Oil your gril (I used spray coconut oil), rub on your rub and slap them on the grill. I cranked up the Egg to about 650, put on the burgers and closed the lid. After two minutes, I opened, flipped, closed and left it another two minutes. Burgers were perfect. Oh, and I was doing all this in a FRIGGIN RAIN STORM. Yes, about three minutes before my grill got to temperature it started pouring.

Luckily the Egg works just fine in the rain. Test subject Bill was an excellent umbrella holder as I brought out meat and flipped and swapped. I think the struggle made my rain burgers taste even better.

KKF Too Easy Tomato Salad

1 pint farmer’s market fresh cherry tomatoes, halved

1/2 small red onion, chopped

small bunch fresh basil, cut into thin strips

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

sea salt and fresh cracked pepper to taste

Mix everything together and let it marinate at room temperature while you’re preparing the rest of your meal. Deee-licious.